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Brothy White Beans and Kale

Servings 4
Cook Time 20 mins
Soaking time 4 hrs


  • 1 cup dry lima beans
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 bunch kale
  • 1 cup dry white wine
  • 1/2 tsp chili flakes
  • salt


  • Soak lima beans for 4 hours or overnight. Rinse and cook until tender under a low simmer.
  • Thinly slice the onions into half moons. Slice garlic thinly.
  • Heat a glug of olive oil in a large skillet. Add chili flakes and toast for just a moment until the oil takes on color. Add the yellow onion and sweat until soft and clear, not browned.
  • Add the garlic and cooked lima beans. Stir to incorporate. Salt to taste.
  • Add white wine and cover the skillet to let the flavors mix for just a minute. Remove the kale stems and tear leaves into 2 inch strips. Add to the skillet and heat until wilted. Salt again to taste.
  • Serve warm with crusty bread.
Course: Savory